I love shortcakes - any kind of shortcakes. This is a nice twist on the classic, adding chocolate to the equation. This dessert would also be good substituting the raspberries with blackberries, strawberries, or even bananas.
- 2 cups flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup butter chilled, cut into ½" dice
- ½ cup semisweet chocolate chopped (chips work fine)
- ½ cup milk
- 1 egg
- ¼ cup milk for brushing
- Caster sugar or sugar
Place all dry ingredients into a mixing bowl. Add butter and cut butter into flour using a pastry cutter or a fork. Stop when it looks grainy. Wisk egg with the milk and pour into the flour mixture. Using a fork,stir it together until it forms a ball. Do not over mix. Pour dough onto a lightly floured surface. Gently work it so it's not sticky. Form the dough into a disk ¾" thick. Cut into 8 biscuits and place on a greased baking sheet. Brush biscuit tops with milk and sprinkle with sugar. Bake at 400º for 15 to 20 minutes.
- 4 cups fresh raspberries
- (no need for sugar if they are not too tart)
- 2 cups whipping cream
- 2 tbsps powdered sugar
- 2 tbspscocoa powder
- 2 tbspsKahlua liqueur
Whip cream until soft peaks form. Add remaining ingredients and whip until incorporated.
To assemble, cut a biscuit in half. Place bottom half in a serving bowl, top with ½ cup raspberries, and a ½ cup cream. Place biscuit top on the cream and garnish with a tbsp of cream and a raspberry.